How To make White Mousse Cake
Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
How To make White Mousse Cake's Videos
Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh
strawberries which also bring a bit of texture and flavor. Simply delicious.
For the full recipe check my blog:
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
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녹차 화이트 초콜릿 무스케이크 만들기 : Green tea White Chocolate Mousse Cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
눈이 정화되는 느낌의 색감을 가진 녹차 화이트 초콜릿 무스케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
눈이 정화되는 느낌의 색감을 가진 녹차 화이트 초콜릿 무스케이크를 만들었어요~
화이트 초콜릿 무스를 반구 몰드에 얼려 녹차 무스 안에 숨겨 넣었는데 자르면 예쁜 단면이 나와 새롭더라구요~^^
녹차 무스가 우유 베이스의 크림이라 부드럽고 화이트 초콜릿과 어우러져 고소하고 맛있답니다~
베이스로 사용한 로투스 쿠키가 녹차와 색감도 맛도 잘 어울려 좋더라구요~
흰색과 녹색의 색조합이 산뜻한해서 기분까지 맑아지는 느낌이에요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 7cm x 7cm 2개 분량
▶재료
부순 로투스 쿠키 35g
녹인 무염 버터 15g
화이트 초콜릿 25g
뜨거운 우유 25g
판젤라틴 1g
바닐라빈 페이스트 조금
50% 정도 휘핑한 생크림 40g
달걀노른자 30g
설탕 15g
뜨거운 우유 60g
화이트초콜릿 15g
판젤라틴 4g
녹차파우더 3g
50% 정도 휘핑한 생크림 135g
뜨거운 생크림 10g
녹차 파우더 2g
화이트 초콜릿 30g
물엿 7g
판젤라틴 1g
▶레시피
1. 부순 로투스 쿠키와 녹인 버터를 섞은 뒤 틀 바닥에 꾹꾹 눌러 깔고 냉장실에 넣어 둔다.
2. 뜨거운 우유에 화이트 초콜릿을 넣고 섞어 녹인 뒤 찬물에 10분 이상 불린 판 젤라틴과 바닐라빈 페이스트를 넣고 섞는다.
3. 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 반구 몰드에 넣고 냉동실에서 1시간 정도 굳힌다.
4. 냄비에 달걀노른자와 설탕을 넣고 섞은 뒤 뜨거운 우유를 조금씩 부으며 섞고 약불에 올려 살짝 걸쭉해질 때까지 저으며 가열한다.
5. 화이트 초콜릿을 넣고 섞고 불린 판젤라틴을 넣고 섞은 뒤 녹차 파우더를 체 쳐 넣고 섞는다.
6. 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 틀에 조금 담고 냉동실에서 10분 정도 굳힌다.
7. 굳은 무스 위에 반구 모양의 화이트 초콜릿 무스를 넣고 녹차 무스 크림을 반구 무스가 덮일 만큼 붓고 그 위에 반구 무스를 한개 더 올린다.
8. 틀 높이에 맞춰 무스를 붓고 평평히 한 뒤 냉장실에서 2시간 정도 굳힌다.
9. 녹차 파우더를 뜨거운 생크림에 넣고 섞는다.
10. 50도 정도의 따뜻한 물이 담긴 냄비 위에 화이트 초콜릿이 담긴 냄비를 올려 초콜릿을 녹인 뒤 (9)와 물엿을 넣고 섞고 불린 판젤라틴을 넣고 섞는다.
11. 체에 걸러 짤주머니에 담고 식힌 뒤 굳은 무스 위에 흘려 장식한다.
▶Ingredients
35g Crushed Lotus Cookies
15g Melted unsalted butter
25g White chocolate
25g Hot milk
1g Gelatin sheet (or Powdered gelatin)
Vanilla bean paste
40g Whipped cream (whipped 50%)
30g Egg yolk
15g Sugar
60g Hot milk
15g White chocolate
4g Gelatin sheet (or 3g Powdered gelatin)
3g Green tea powder
135g Whipped cream (whipped 50%)
10g Hot whipping cream
2g Green tea powder
30g White chocolate
7g Corn syrup
1g Gelatin sheet (or Powdered gelatin)
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Thank you for watching~
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My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!
This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it out as it is a burst of sweetness in every bite.
To print the recipe check the full recipe on my blog:
#whitechocolateraspberrycake #moussecake #raspberrymoussecake
0:00 - Intro
0:45 - Preparing the raspberry sauce
1:31 - Preparing the raspberry cake layers
3:07 - Preparing the white chocolate almond crunch
3:40 - Start assembling the cake
4:08 - Preparing the white chocolate mousse
5:39 - Preparing the raspberry mousse
6:30 - Continue assembling the cake
7:18 - Decorating the cake
8:05 - Enjoying the cake
Ingredients
Makes about 12 servings
Raspberry Sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Raspberry Cake Layers
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
For Decoration
fresh raspberries
freeze-dried raspberries , optional
Background music:
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Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
✿INGREDIENTS✿
Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
Mirror Glaze
150g - caster sugar
150g - glucose syrup
100g - condensed milk
150g - white chocolate
75g - water
gelatin powder 10g
food coloring
The Génoise
✓4 eggs
✓120g sugar
✓120g flour
Berry Mousse
✓400g - fresh or frozen berry fruits
✓4 soaked gelatin leaves(8g)
✓250g - heavy cream
✓30g - caster sugar
strawberries
Soaking Syrup
✓250g - water
✓125 - sugar
bring to a boil
White Chocolate Mousse
✓60g caster sugar
✓2 - egg yolks
✓25g - corn starch
✓250g - milk
✓3 soaked gelatin leaves(6g)
✓250g - heavy cream
✓ 100g white chocolate
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Matcha & White Chocolate Mousse Cake! - The Scran Line
Hope you guys enjoy something different on The Scran Line today!
If you have any suggestions of what new stuff you'd like to see let me know in the comments!
Grab the RECIPE here:
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To convert grams into US cups, please follow this link:
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.